Factors that Influence Food Choices
- preferences
- habit
- ethic heritage and regional cuisines
- social interactions
- availability,convenience, and economy
- positive and negative associations
- emotions
- values
- body weight and image
- nutrition and health benefits
Six Classes of Nutrients
- carbohydrates
- lipids(fats)
- proteins
- vitamins
- minerals
- water
nutrition
the science of the nutrients in foods and their actions within the body. A broader definition includes the study of human behaviors related to food and eating.
Chronic diseases
diseases characterized by slow progressions and long duration
ex.heart disease, diabetes, and some cancers
functional foods
foods that contain bioactive components that provide health benefits beyond their nutrient contributions
phytochemicals
non nutrient compounds found in plants
nutrients
chemical substances obtained from food and used in the body to provide energy,structural materials, and regualte agents to support growth, maintenance, and support the body’s tissue
What are the energy yielding nutrients?
- carbohydrate
- fat
- protein
energy density
a measure of the energy a food provides relative to the weight of the food
Vitamins
- organic,essential nutrients required in small amounts by the body for health
- they facilitate the release of energy from carbs, fat,a nd protein
Minerals
in organic elements. Some minerals are essential while others are required in small amounts
Genome
the complete set of genetic material in an organism or cell
Nutritional Genomics
the science of how nutrients affect the activities of genes and how genes affect the interactions between diet and disease
Dietary Reference Intakes(DRI)
a set of nutrients intake values for healthy people in the United States and Canada
Estimated Average Requirement(EAR)
the average daily amount of nutrient that will maintain specific biochemical or physiological function in half the healthy people of a give age and gender group
-developed/evaluated for groups
Recommended Dietary Allowance(RDI)
-recommendations to meets needs of most healthy people
- about 98% of population
- set goals for individuals
deficient
inadequate; a nutrient that fails to meet the body’s needs
Adequate Intake(AI)
- insufficient scientific evidence for certain nutrients
- expected to exceed average requirements
- sets goals for individuals
Tolerable Upper Intake Level(UI)
- max daily amount safe for most healthy people
- above this point nutrient intake is likely to be toxic
- helps protect against overconsumption
Estimated Energy Requirement(EER)
the average dietary energy intake that maintains energy balance and good health
-no upper level any excess results in weight gain
Acceptable Macro nutrient Distribution Ranges(AMDR)
ranges of intakes for the energy nutrients that provide adequate energy and nutrients and reduce the risk of chronic diseases
malnutrition
any condition caused by excess or deficient food energy
under nutrition
deficient energy or nutrients
over nutrition
excess energy or nutrients
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Chapter 126
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Chapter 1: Glossary of Research Terms11
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Chapter 1 (Part 2)15
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Chapter 1 (part 3)13
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Chapter 1 (Part 4)10
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Chapter 244
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Chapter 346
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Chapter 3(Part 2)40
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Chapter 3 (part 3)20
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Chapter 4(Part 1)30
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Chapter 4(Part 2)51
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Chapter 4 (part 3)9
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chapter 5 (part 1)37
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Chapter 5 (part 2)35
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Chapter 6(part 1)29
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Chapter 725
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Chapter 7(part2)37
